A glass of bubbles in one hand, a smoked salmon cakes in the other. That sounds like a beautiful way to kick off the New Years Eve celebrations. The key to these little starters is to keep them bite sized. When you've got a busy schedule, these cakes help maximise time. You can make them in advance and pop them in the fridge. Then simply panfry and serve once your guests have arrived! The original recipe for these smoked salmon cakes was beautifully crafted from leftovers in the fridge - a little mash, some salmon and voila! This great appetiser was born. I adore resourceful recipes that are adapted over the years.
If you have some smoked kawahai, trevally or even smoked trout, replace the salmon and it'll be equally delicious! Drain your potatoes well as they are the key to light, fluffy cakes. I like to mix a little cream through the mash, just a tablespoon. It helps gives the cakes a little fat to hold together and a little flavour. I am fond of the yoghurt sauce, however for the dairy-free among you, it can be swapped for a mayonnaise. That said, a good squeeze of lemon is classic and unwaveringly good.
Ingredients
- 300gm potatoes, boiled and mashed together with a little cream
- 300gm smoked salmon, flaked
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Zest of 1 lemon
- 1/4 cup fresh parsley, diced
- 1 spring onion, finely sliced
- Salt and pepper for seasoning
- 1 egg, beaten
- 2 cups breadcrumbs
- 1/2 cup unsweetened Greek yoghurt
- 2 cloves garlic, peeled
- 1 tbsp lemon juice
- 1 handful fresh dill, roughly chopped
